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Stuffing might be one of the only Thanksgiving staples that gets truly reserved for the November feast—at least it is for me. The lovable hash of carbohydrates and miscellaneous vegetable bits is a once-a-year dish. And while I understand that using a big brand’s boxed stuffing mix can make your life easier, I’d like to drop an idea in your ear: What if you made this special occasion dish even more exceptional with croissant croutons?
Store-bought rules, for once
Usually stale white bread, cornbread, or other loaf with a light crust is used for making stuffing. It’s cut into cubes and dried first, so it can absorb the maximum amount of broth in the stuffing mixture later. However, lean loaves, especially stripped of their chewy crusts, don’t have a ton to offer in terms of flavor. Croissants, though, are literally ribboned with flavorsome fats. Not to mention, they also have plenty of pockets and flakes to absorb liquid and capture bits of vegetables and herbs.
I will advise not to use “nice” croissants from a bakery—store-bought, packaged croissants are best. They’re cheap at the grocery store and are actually a bit more flexible than fresh croissants, so they hold together well even when they’re sodden with turkey broth. Here’s how to make a luscious, buttery croissant stuffing.
The best Thanksgiving stuffing recipe
1. Make savory croissant croutons
Start by drying out the croissants. I used eight mini croissants, but you can use four of the large ones, no problem. Cut them into one-inch cubes, and put the pieces in a large mixing bowl. In a pot or in the microwave, melt two tablespoons of butter. Take it off the heat and stir in a teaspoon of seasonings. I used Trader Joe’s “Everything But The Leftovers” seasoning blend, but it’s mostly just ground onion, turmeric, sage, parsley, thyme and such. (You can check here for their full ingredient list.) You can make your own version, or a different one. The idea is to make a savory butter.
Credit: Allie Chanthorn Reinmann
Drizzle the seasoned butter over the croissant pieces in the bowl. Don’t dump it all in one spot; try to dribble a bit over a large surface area. Toss the pieces to help coat them. Spread the croissant bits out on a sheet tray and bake them at 325°F for 10 minutes, or until dry and browning on the bottoms. Let them cool completely. You can do this a few days in advance, as long as you keep it in an airtight container.
Credit: Allie Chanthorn Reinmann
2. Make the stuffing
Chop a mirepoix of veggies for your stuffing base and cook it on medium-low heat in a pot with a half-tablespoon of butter and a pinch of salt. After five to 10 minutes, the veggies will be softened but not browning. Pour in one to two cups of broth and let it simmer for about 10 minutes to completely cook the veggies through. (The amount of broth you use depends on how dry or mushy you like your stuffing.) Turn off the heat and pour in the croutons. Toss it all with a spatula so the croutons are all moistened equally. Optionally, you can add a couple pinches of shredded cheese and stir it into the mixture.
3. Bake it
Pour the stuffing into a buttered loaf pan. Top it with a sprinkle cheese, if using. I added Pecorino Romano on top, which tastes great but doesn’t really melt. Try cheddar, gouda, or havarti if melty is what you prefer. Bake it at 375°F for 15 minutes, or until the top and edges have browned. Cool for five minutes before serving.
If you’re the type of person who snacks on buttered bread, you’ll fall in love with this shortly. The crisp edges immediately give way to the soft, pleasantly springy interior, and every bite proudly boasts, “savory herb butter!” It’s a heck of a pairing for your Thanksgiving bird.
Croissant Stuffing Recipe
Ingredients:
5 big croissants or 8-10 small croissants
2 ½ tablespoons unsalted butter, divided
1 teaspoon dry seasonings (a mixture, perhaps parsley, thyme, and ground onion)
¼ cup chopped carrots
¼ chopped celery
1 medium shallot, chopped
Heavy pinch salt
1-2 cups broth (turkey, vegetable, chickpea, or other)
Optional ¼ cup shredded cheese (pecorino, parmesan, or cheddar)
1. Heat the oven to 325°F. Cut the croissants into 1-inch pieces with a serrated knife. Put them in a large mixing bowl.
2. Melt two tablespoons of butter and stir in the seasonings. Drizzle the seasoned butter over the croissants and toss them with your hands to coat. Spread the pieces out on a baking sheet and bake at 325°F for 10 minutes, or until dry and browning on the bottoms. Allow them to cool.
3. In a pot, melt a half tablespoon of butter over medium-low heat, and add the chopped carrots, celery, and shallot with a pinch of salt. Cook these until they’re softened. Pour in the broth and simmer for 10 minutes. Meanwhile, butter a loaf pan.
4. Turn off the heat and pour in the croissant croutons and half the cheese, if using. Toss them in the pot so they become evenly moistened. Pour the mixture into the loaf pan and top with more cheese if you’d like. Bake 375°F for 10 to 15 minutes. The top and sides should be browning. Cool for a few minutes before serving.